Wednesday, March 24, 2010

Parmesan Cheese Crisps

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I had a friend come over a few years ago and bring parmesan crisps. Everyone thought they were odd. Some people loved them and some people hated them. I loved them!

No need for a silpat or even parchment paper...if you have a baking stone, and a cheese grater, you have all you need (well, ingredients are always key lol).

You can add a spice to them or leave them plain. Snack on them alone, or garnish dishes with them (salads, steaks, soups etc). Bake them flat and lay them out flat to cool or if you want, lay them over a small glass bowl or something and let them cool into a cup like shape..or roll into a cone to cool and they will harden in that shape.

I simple grate my parmesan cheese into a 2 cup bowl and then sprinkle into small circles...should be a thin layer...little holes in them are so cute. (see pics) I also used my cheese knife to cut my blog of Parmesan Cheese down a bit.

Yes, this dark thing is my baking stone...and they won't stick to it, not even a newer one! You can add some herbs to it, fresh herbs look great, I saw it on Martha Stewart once...but I am out of basil, so I used dried. I mounded the cheese on them and then spread it around a bit with my fingers so it was nearly see through to the stone.
Here are some pics of crisps I found online. My kids and I wolfed ours down before I remembered to take any pics ...that's the story of my life lol.


Teresa Chase said...

This looks easy! I can't wait to try them!!

Shannon Marie said...

Thanks T, hope you like them!

Heather said...

yum, yum, yum, I can't wait to try these! You always have the best ideas! Thanks Shannon :)

Parmesan Cheese said...

Which parmesan cheese maturity do you recommend for this recipe? (see link I put as ‘Website’) They sell 3 different kinds on my local deli website…

Laura V.

Anonymous said...

What temperature and for how long do you bake them???

Margarita Stewart aka Shannon Marie said...

350 and just watch them, they cook fast. You can cook them at any temp I am melts fast. Just stand by...its like a shrinky dink, once it starts, its fast.